Asian pork salad cups
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
These are inspired by san choy bao, a popular dish in south-east Asia. Think of them as fragrant, spicy pork wraps – in lettuce leaves!
Ingredients
Extra lean pork mince (5% fat), raw
400 g
Lemon grass stems
1 individual
Root Ginger
2 teaspoon(s)
Kaffir Lime Leaves
4 leaf/leaves
Beansprouts
100 g
Carrots, raw
1 medium
Mint, Fresh
1 tablespoon(s)
Lettuce
12 leaf/leaves, small
Lime Juice, Fresh
1 teaspoon(s)
Soy Sauce
3 tablespoon(s)
Spring Onions
4 medium
100% buckwheat soba noodles, dry
100 g
Instructions
1
Cook the noodles according to pack instructions, then rinse under cold water in a colander, drain and chop them into short lengths. Set aside.
2
Mist a wok with cooking spray and put over a high heat. When the wok is very hot, add the pork and stir fry for 5 minutes or until browned and cooked through.
3
Add the lemon grass, ginger and half the lime leaves, and stir-fry for 2 minutes. Remove from the heat. Add the beansprouts, carrot, mint, soy sauce, lime juice and noodles, and toss to combine. Season with pepper.
4
Arrange the lettuce leaf ‘cups’ on serving plates. Spoon in the pork mixture, sprinkle over the remaining lime leaves and the spring onions, then serve immediately.
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